I love a good summer salad. Something light, colorful and easy to throw together. This watermelon salad with feta, arugula and a hint of mint is perfect as a light lunch or a great side when you’re throwing something a little less healthy on the grill.
There’s some chopping involved but it’s basically a throw together salad and all the prep work can be done ahead of time.
This is definitely one of those recipes that can play around with the proportions, so feel free to adjust the watermelon salad ingredients to your taste preferences. And, if you’re not up for making the salad dressing, a balsamic vinegar dressing would be great on this as well.
If you’re kids aren’t into salads, just make sure you save a few slices for them. (Otherwise they will just pick the watermelon right out of your serving of salad – not cool, littles, not cool.)
Watermelon, Feta, Arugula Salad
- 1/2 teaspoon freshly ground black pepper
- 5oz of baby arugula (about half a bag)
- 5 cups cubed seedless watermelon
- 7 ounces good feta cheese, diced
- ½ generous cup whole fresh mint leaves, julienned
For the vinaigrette:
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup minced shallots (1 large)
- 1 tablespoon honey
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
Adapted from The Barefoot Contessa